Nothing sweeter than Pastry (Pate Sucree recipe)

I am a keen cook and baker. Whenever I get the opportunity to cook, I will. I don’t mind which course it is but I do love to make pudding and often my apple pies are enjoyed by all. In fact, anything with pastry is normally a hit. You see, it is all in the pastry and often I am asked what is the recipe and how do I make it, melt in your mouth deliciousness?

Photo: Mince pies ready for the oven.

I love to say it is a family secret that dates back to Jurassic times and I can not break the family loyalty of sharing it. I would hate for Great, Great, Great x50 Aunt Flo, to come back and haunt me. The truth is, the recipe is from the renowned baker, Paul Hollywood. Although, I am sure his Great, Great, Great x50 Aunt Meryl won’t be haunting him. (disclaimer, I have no idea if Paul Hollywood has a Great x52 Aunt Meryl).

I do have two tips for cooking with pastry.

  1. Always make sure you use chilled butter and chill the pastry before rolling out.
  2. Never over handle the pastry. The more you handle it and roll it out, the stiffer it becomes. This due to the gluten strands building up. I tend to throw any excess after three rolls and make a new batch if needed.

Did you know? Pate Sucree is French for Sweet Pastry. You won’t want to use this recipe for savory pies.

So I am guessing you want the recipe now? Well here it is and thanks to Paul Hollywood for sharing it:






Nothing sweeter than Pastry (Pate Sucree recipe)

Nothing sweeter than Pastry (Pate Sucree recipe) Prep time: 5 mins Cook time: 15 mins Serves: 1 large pie


  • 165g plain flour, plus extra for dusting
  • 25g ground almonds
  • 120g chilled unsalted butter, cubed
  • 55g caster sugar
  • 1 medium egg


  1. 1 Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.
  2. 2 Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.
  3. 3 Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 3 hours before using.
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